Arabesque - Zeelandia international

Real Belgian
Chocolate
Creating chocolate bonbons
Jos van Rossenberg
Specialist Products
and Applications (Pastry)
Zeelandia Corporate
When making chocolate bonbons, clean the
moulds thoroughly and polish them with a
generous handful of cotton wool. This will help
create a shiny surface and make it easier to
release the finished bonbons.
“Also, allow enough time
for cooling.”
Chocolate shrinks as it cools down,
allowing pockets of air to form between
the chocolate and the mould.
Tips for tempering
chocolate
Arabesque
A new line of chocolate ingredients
that make the production of
appealing specialities an easy
and reliable process
Arabesque is a high-quality chocolate that melts quickly and
smoothly, is easy to apply and delivers an excellent taste and a
rich, shiny finish.
The product range consists of four, all-round varieties: white,
milk and two different types of dark chocolate. This clear and
limited portfolio covers all the applications and the full range
of chocolate specialities. So that there is no confusion, and it is
easy to choose and use exactly the right product every time.
The Arabesque line has excellent
generic characteristics
• High-quality Belgian chocolate
• User-friendly in application:
Arabesque buttons are easy to scale
and to melt
• Stable in use for reliable results
• Wide range of applications
for maximum versatility
• Excellent taste, shine, colour and bite
• Matching the market price level
• Four varieties cover all needs:
decorating, glazing, filling, etc.
• Supported by Zeelandia’s top pastry chefs
Advised temperature
Microwave or au bain marie?
What is the best way to melt chocolate?
Au bain marie is the classic method, but is
not without risks. Water and steam, even
in minute quantities, can compromise the
quality of the final product. If you use this
method, make sure to use a bowl that is
larger than the pan with water. This will
sufficiently separate the bowl from the
water and minimise the risk to the quality.
Using a microwave is a safer option.
However, make sure to use a low setting
to prevent overheating. Also, stir the
melting chocolate at regular intervals, since
microwave heat is not distributed evenly
throughout the oven.
Zeelandia International b.v.
Fonteine 2, 4301 AG Zierikzee, P.O. Box 9, 4300 AA Zierikzee, The Netherlands
Telephone: +31 (0)111-419000, e-mail: [email protected]
www.zeelandia-international.com
Michal Doroszkiewicz
Senior teacher Zeelandia Pastry Academy,
Member of Polish Pastry Team
Storing chocolate
Thickening and thinning
“During tempering,
if the chocolate
is thickening
too much, add some
melted chocolate
(instead of cocoa butter,
which is more expensive).”
“Make sure
that the chocolate
does not (partially) melt
before you start
working with it.”
To ensure this store it in a cool
environment. Also, do not keep
chocolate next to spices or other
pungent ingredients, since
chocolate easily absorbs smells.
If you need to thicken melted chocolate, for
example to be able to use it in a piping bag,
add a little bit of cream/butter (at the same
temperature as the chocolate but never more
than 5% of the chocolate’s volume).
The easy way
to produce
the full range
of chocolate
specialities!
Ramon Huigsloot
Technical Adviser Pastry
Member Dutch Pastry Team
Zeelandia Netherlands
Lieven Boerjan
Technical Commercial Adviser Pastry
Zeelandia Belgium
Chocolate
a key success factor
for pastries and
confectionery
A strong consumer favourite
Chocolate has long been a key success factor for tempting, eye-catching pastries
and confectionery. Despite changes in consumption patterns and tastes around the
world, chocolate continues to be a strong favourite among consumers of all ages.
It stands for luxury and indulgence among consumers, and it opens creative new
opportunities for bakers.
A pure indulgence for consumers
Even though consumers are becoming more aware of what they eat, chocolate is
gaining a healthier profile. It remains a pure indulgence, with particularly strong
demand for dark chocolate. Today about half of all new bakery products contain
chocolate – more than any other single flavour component.
The right ingredients plus expert knowledge
Getting reliable results with chocolate requires craftsmanship. At Zeelandia, we
support bakeries with the right ingredients and expert knowledge. Not only do
we have strong cocoa and chocolate expertise, we also understand how chocolate
interacts with other ingredients in a wide variety of bakery applications. This allows
our customers to bring creative new applications to the market and get excellent,
reliable results every time.
Simple and reliable to use
Chocolate is an important product for pastry chefs and
bakeries. It can be used in numerous different ways: coating,
filling, inclusion, decoration, bonbons and many more. All
these applications demand different product characteristics.
For example, where specialists such as pastry chefs and
chocolatiers look for specific tastes and properties, pastry
bakeries place more emphasis on ease of use and versatility.
Arabesque is easy and reliable to use for a wide range of
applications. Its excellent tempering properties make it easy
to prepare before use and/or solidification of the chocolate.
Arabesque is also a robust product, with increased tolerance
to small changes in temperature.
Step-by-step tempering
Zeelandia recommends following the steps described below
to temper the chocolate. Using a cool work surface:
• Melt the chocolate at a temperature between 40°C and 45°C.
• Pour 2/3 of the melted chocolate out onto the work surface.
• Continuously move the chocolate around with a spatula and
a scraper.
• Continue this process until the chocolate starts to thicken
– it should be a few degrees below the final processing
temperature (see the next step)
• Pour this chocolate into the rest of the melted chocolate
and stir until totally mixed, then heat to the right processing
temperature (32°C for dark, 31°C for milk and 30°C for white
chocolate).
• The chocolate is now ready to use.
Four Arabesque varieties for the full product range
Flavour
Dark chocolate
Milk chocolate
White chocolate
Product name
Product description
Appearance
Arabesque Noir 72
Arabesque Noir 58
Arabesque Lait 34
Arabesque Blanc 29
Strong, bitter sweet cacao flavour
Robust and spicy
Creamy, hint of caramel
Silky milk, touch of vanilla
Buttons
Buttons
Buttons
Buttons
Arabesque buttons are available in 5 kg boxes